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==Lambic Styles==
* '''Oude Lambiek/Vieux Lambic and Jonge Lambiek/Jeune Lambic '''
''Main article: [[Comparing Old, Young, and Unblended Lambic]]''<br> <br>
After the wort is left in the [[koelschip]] to pick up the wild yeast it is then transferred to oak barrels to begin aging. Though much of the lambic brewed goes to the production of geuze, some is held back to age and can be released in various stages.<ref name="Guinard">Jean-Xavier Guinard, [[Books#Classic Beer Styles: Lambic|Classic Beer Styles: Lambic]], 1990</ref> Pure lambic can take on different names at its various ages including ''jonge lambiek/jeune lambic'' (young lambic) and ''oude lambiek/vieux lambic'' (old lambic). The younger lambic is generally less than one year old and rarely seen outside of special cask and draught tappings. Older lambic is generally considered to be older than one year old and can be found both in bottles and on draught/cask.